Piquant Chicken, Sichuan Style

1 whple fryer chicker or capon, about 2 lb (1,000 g)           
1 tsp chili (chilli) oil                               
1/2 tsp sesame oil
2 tbsp soy sauce                             
1/2 tsp pepper
1 tsp vinegar                                
1/2tsp ground Sinchuan peppercorn
1 tsp scallions, chopped                      
1 tbsp sugar
1 tsp fresh ginger, chopped                     
1/2 tsp MSG

1. Wash the chicken and place in a pot of boiling water to cover. Boil over high heat for 30 minutes, remove, drain, and let cool. Chop into 1 1/2 inch by 2 inch (4cm X 5cm) pieces and place in a serving dish.

2. Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and serve.

Note: This dish is known for its combination of piquant, peppery-hot flavours, hence the Chinese name "Piquant Chicken."